Introduction

This is the most delicious recipe I have tried lately....I am not a fan of portobello mushrooms BUT I cannot get enough of this. The nutritional facts are based on 4 servings and all the fat comes from the olive oil so at least it is good fat! I promise you will LOVE this dish !
This is the most delicious recipe I have tried lately....I am not a fan of portobello mushrooms BUT I cannot get enough of this. The nutritional facts are based on 4 servings and all the fat comes from the olive oil so at least it is good fat! I promise you will LOVE this dish !

Directions

~Place mushroom caps in a shallow baking dish (cap side down so they appear like little bowls)~sprinkle each mushrrom cap with garlic powder and black pepper~drizzle 1 tbsp of balsamic vinegar into the well of each mushroom cap (using 4 tbsp of balsamic vinegar total)~let marinate in the fridge for 2 hours~while the mushrooms are marinating...~use a fry pan with a tiny drop of olive oil to slowly caramalize the onions and red peppers, do not add salt and cook at a low temp (never above medium heat) you want to slowly brown the onions and peppers in order to bring out their natural sugars~once caramalized, set aside ~preheat oven to 400 degrees F~after the mushrooms have marinated, remove from fridge~spoon equal amounts of sauted onions and peppers over the mushroom caps, be very generous so you have heaping piles of onions and peppers in each mushroom cap~place a 1/2 oz of the goats cheese on each cap~cover each cap with a slice of prosciutto~top each cap with remaining goats cheese~drizzle with olive oil~dash each cap with salt & pepper~bake in oven at 400 degrees F for 20-25 mins

My daughter told me about this recipe, & I tried it. I must say, it was very good, & different! I had never had goat cheese before, so that might be an aquired taste. I will definately make it again, but i might try feta or monzerella cheese next time.
- 2/4/11